Fish Kabsa
210g basmati rice, uncooked
500g white fish pieces (hamour, sheri, tilapia)
1 ½ teaspoons cumin powder
1 ½ teaspoons coriander powder
1 ½ teaspoons paprika powder
1 ½ teaspoons turmeric powder
1 ½ teaspoons fish seasoning powder, salt-free
1 ½ teaspoons cardamom powder
Pinch of salt
Pinch of black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 ½ teaspoons ginger, grated
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 large tomatoes, chopped
400ml water
- In a large bowl, rinse the rice and let it soak for 15 minutes.
- In another bowl, add cumin, coriander, paprika, turmeric, fish seasoning, salt, pepper and cardamom and mix together.
- Add 1 tablespoon of olive oil to a large pot and heat over medium heat.
- Dip the fish pieces in the spice mixture, coating each piece.
- Add the fish to the heated pot and leave it for a few minutes until it becomes golden in color, then turn it on the other side until golden in color. Take the fish out of the pot and set aside.
- Add the rest of the oil, then add the onions, garlic, ginger and bell peppers and stir for a few minutes until cooked and fragrant.
- Add the tomatoes and water. Leave the water over high heat to boil then add the rice and stir gently, reduce the heat and boil for 5 minutes.
- Arrange fish pieces over rice, cover the pot and leave on low heat for about 30 minutes until the rice is tender.
- Transfer to a serving dish. Serve hot.
Nutritionist Comment: Make this a complete meal with a side of steamed or grilled vegetables. You can also switch the white rice for brown rice or quinoa for an even healthier meal!
Calories: 420
Carbohydrates: 53g
Sugar: 5g
Fiber: 4g
Total Fat: 9g
Saturated Fat: 2g
Protein: 31g
Sodium: 200mg
